1 small butternut squash, peeled, seeded, sliced in half lengthwise, then into 1/4-inch half moons
2 tsp olive oil
Juice of 1 lime
2 Tbsp honey or agave nectar, or to taste
2 Tbsp extra virgin olive oil
Coarse sea salt, to taste
Fresh black pepper, to taste
2-3 Tbsp dried cranberries
2-3 Tbsp raw pepitas (pumpkin seeds) or sunflower seeds
Preheat oven to 400°F.
Spread the squash slices on a rimmed sheet pan. Drizzle with olive oil, and toss to coat both sides. Roast for 20 minutes; then, turn the slices over and roast for an additional 10 minutes. Remove the pan from the oven, and turn on the broiler. Place the pan under the broiler and cook for 2 minutes, until the squash begins to brown on the edges.
While the squash is cooking, combine lime juice, honey or agave, extra virgin olive oil, salt and pepper in a small jar with a tight-fitting lid. Shake until the dressing comes together. Taste, and adjust to your taste. The dressing should be more tart than sweet.
When the squash is cooked, arrange the slices on a serving plate, Sprinkle the dried cranberries and pepitas all around, and spoon the dressing over the top, using only as much as you need (you can save any extra vinaigrette for another recipe).